Note from the chefThe delicate nuance of lemon in the Lemon Black Tea lends wonderful flavor to a poached white fish like Sea Bass (similar to the flavorful use of court bouillon). To deepen the profile of the poached fish, I prepared a Jasmine rice using a brewed Springtime Fragrant Oolong and boosted with the fragrant, floral expression of saffron. The rice takes on a very floral, aromatic essence from the tea alone, and the touch of saffron expands those notes. To finish, I drizzle a very light stream of White Balsamic glaze on the asparagus around the rice and fish. This acidic (slightly sweet) touch really complements, and accentuates the floral (as well as the citric) notes of the dish and balances the impact on the palate.